Description
Stuffed Sweet Potatoes with Yogurt and Berries are a delightful treat that combines sweet and savory flavors, perfect for any meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 cup Greek yogurt
- 1 cup mixed berries (such as strawberries, blueberries, and raspberries)
- 2 tablespoons honey (plus extra for drizzling)
- 1 teaspoon ground cinnamon
- 1/4 cup chopped nuts (such as walnuts or almonds)
- Pinch of salt (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly and pierce them several times with a fork.
- Place the sweet potatoes on a baking sheet lined with parchment paper and bake for about 45-60 minutes.
- Remove the sweet potatoes from the oven and let them cool for a few minutes, then cut each in half lengthwise.
- Gently scoop out some of the sweet potato flesh to create a small well in each half.
- In a small bowl, combine the Greek yogurt, honey, and ground cinnamon, stirring until creamy.
- Spoon the yogurt mixture into the wells of each sweet potato half.
- Top the yogurt with mixed berries.
- Sprinkle the chopped nuts over the berries.
- Drizzle extra honey over the top.
- Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free option, use coconut yogurt instead of Greek yogurt.
- To make this dish vegan, use plant-based yogurt and sweeteners like agave syrup.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato half
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: Stuffed Sweet Potatoes, Yogurt, Berries, Healthy Breakfast, Dessert